Paleo Creamed Kale is dairy-free and goes with any main dish!
Until recently, my kale preparation methods were limited to steaming or roasting in the oven (aka kale chips).
While making dinner the other night, I realized there was no room in the oven for a pan of kale chips, so I raided the pantry and made this super-fast creamed kale. The coconut milk gives it a hint of sweetness while the spices and nutmeg adds a bit of warmth.
Is It Better to Eat Kale Raw or Cooked?
Kale is chock full of nutrition, and a lot of people argue over whether it’s better to eat raw or cooked. The key is whether your digestion is on point. If you struggle to digest tough leafy greens, then forcing yourself to eat raw kale doesn’t make a whole lot of sense.
If, on the other hand, your digestion isn’t a problem, aim for a variety. Get some of your veggies raw and some cooked each day.
Creamed Kale Recipe
Creamed Kale is a delicious and healthy side dish without the dairy. It's paleo and whole30. Serve with any protein for a complete meal.
- 12 oz kale or 1 large bunch of kale, stems removed and chopped
- 1/3 cup coconut milk full-fat
- 1/8 tsp nutmeg
- 2 tsp coconut oil
- Salt and pepper to taste
- If the kale isn’t pre-washed and cut, do that first. If you bought pre-washed / cut kale, pick through the leaves and discard and hard stems.
- Heat a large skillet over medium heat. Add 2 teaspoons of your fat of choice.
- Sauté the kale until softened, stirring often, about 5 minutes.
- Add the coconut milk and nutmeg. Cook until the coconut milk thickens a bit, about 5 more minutes.
My recipes are all in a meal planner. Check it out!